811 & Naartjie Delice
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Classic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate Cups
Classic combination of citrus & Dark Chocolate. Using Callebaut 811 & Mona Lisa Chocolate Cups
Containing: 4 Components

811 Ganache

Ingredients: 811 Ganache

Preparation: 811 Ganache

  1. Heat the cream and glucose.
  2. Pour the hot mixture over the chocolate and emulsify.
  3. Let it set, then pipe as needed.

Naartjie Curd

Ingredients: Naartjie Curd

  • 125 g
    Naartjie juice
  • 125 g
    lemon juice
  • 100 g
    sugar
  • 150 g
    eggs
  • 150 g
    butter
  • 8 g
    Gelatine

Preparation: Naartjie Curd

  1. Cook the juice, sugar, and butter.
  2. Temper in the eggs and cook until the mixture thickens.
  3. Allow to cool slightly, then add the bloomed gelatin.
  4. Let it set, then use as needed.

Cocoa Sponge

Ingredients: Cocoa Sponge

  • 110 g
    butter
  • 120 g
    sugar
  • 100 g
    eggs
  • 225 g
    flour
  • 10 g
    baking powder
  • 245 g
    milk
  • 100 g
    water

Preparation: Cocoa Sponge

  1. Cream the butter and sugar, adding the eggs slowly.
  2. Alternately add the flour, cocoa powder, and milk, mixing to form a smooth paste.
  3. Spread the mixture into a 60x40cm tray.
  4. Bake at 180°C.
  5. Allow to cool and then portion.
  6. Soak with soaking syrup (equal quantities of water and sugar).

Assembly

  1. Use Mona Lisa Cups, insert a sponge, and pipe a layer of curd. Let it set.
  2. Pipe a layer of ganache.
  3. Decorate with chocolate shavings, naartjie segments, and popping candy.

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